Looking for an easy and tasty meal idea? Try making stuffed bell peppers with either ground beef or venison! Follow this simple recipe for a delicious and filling dish.
There's no special time of year to eat stuffed peppers, as you can get the peppers year round at the grocery store.
It is popular for us in the summer because that's when our garden yields some home-grown peppers.
Jump to:
What makes this recipe so yummy
If you search recipes you'll see most of them are a sort of tomatoey based recipe, with just cheese melted on top.
This recipe is the way the Cajuns make it down here in South Louisiana. The filling is more of a meaty mixture and the topping is more of a crumb.
There are a lot of hunters down here that use Venison a lot (as do we). We always use ground venison for our stuffed peppers.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Cook ground meat until no pink remains, drain and set aside.
- Step 2: Add diced onions and celery, with butter, and cook until soft, about 5 minutes.
- Step 3: Add the meat back, with the mushroom soup. Fill can with water again then add to the mixture. Stir to combine.
- Step 4: Add the seasonings, stir then cover. Simmer for up to 60 minutes.
- Step 5: Add cooked rice and stir.
- Step 6: Add cheese and stir.
- Step 7: While the meat mixture was simmering away, work on the bell peppers. Bring a large pot of water to boil, then add salt. Remove the tops of the bell peppers and cut away the membranes and the seeds.
- Step 8: Add the bell peppers to the boiling pot and cook for 15 minutes.
- Step 9: Add bell peppers to an ice bath, then drain on paper towels.
- Step 10: Add to a 13x9" casserole dish and stuff with the meat mixture.
- Step 11: Top with grated cheese.
- Step 12: Sprinkle the seasoned breadcrumbs on top then add a butter pat to each pepper. Bake in a preheated oven for 40 minutes.
Hint: Try to find bell peppers that can stand upright on their own (these are the female peppers. If you can't, then cut the bell peppers in half down the middle of the pepper and stuff them as halves.
Recipe variations and substitute ideas
- Tomato Sauce - instead of mushroom soup, make the filling a more tomato-based recipe.
- Garlic Cloves - for extra taste.
- Ground Turkey - instead of the beef, to make it a little healthier.
- Brown Rice - instead of the white rice.
- Corn - for some extra veggies and sweetness.
- Italian Sausage - Using ground Italian Sausage could add a lot of flavor.
Sharing is Caring - Like Our Facebook Page
Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I used a large pot to boil the peppers, and a large skillet with a lid for making the meat filling.
You'll need a 13x9" baking dish too.
I have some affiliate links in the recipe card below.
More recipes I think you'll love
How to store leftovers
Once the stuffed bell peppers have cooled completely, store in an airtight container in the refrigerator for up to 3 days.
They will actually freeze well, so store in a freezer safe container for up to 3 months.
Mel's kitchen notes
To get a little extra browning on top, turn on the broiler for about 3 minutes after the cooking time is up.
If you’ve tried this Stuffed Bell Peppers Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
You can also follow me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes!
Viral Recipe Alert!
Banana Bread
Due to the secret ingredient in this deliciously moist banana bread it has become one of my most sought after recipes!
Stuffed Bell Peppers
Video
Equipment
- 1 Large 12" Skillet with a lid
- 1 4.5 Quart Pot
Ingredients
- 1 Pound Ground Beef I used venison
- 1 Each Yellow Onions diced
- 1 Rib Celery diced
- 1 (10.5 Ounce) Can Cream of Mushroom Soup
- 10 Ounces Water
- ½ teaspoon Worcestershire Sauce
- ½ Tablespoon Cajun Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ¼ teaspoon Red Pepper Flakes
- 6 Each Bell Peppers Any color, extra large
- 1 Tablespoon Salt
- 3 Cups Long Grain Rice cooked
- 1 Cup Colby Jack Cheese + more for toppings, shredded
- ¼ Cup Garlic and Herb Breadcrumbs
- ½ Cup Unsalted Butter divided
Instructions
- Add the ground beef (or venison like I like to use) to a large skillet and cook over medium-high heat until no pink remains. Drain and set aside.1 Pound Ground Beef
- Using the same skillet add ¼ cup butter and diced onions and celery. Cook until soft over medium-high heat, about 5 minutes.1 Each Yellow Onions, 1 Rib Celery
- Add the cooked meat back to the skillet, along with the mushroom soup. Fill the can back up with water and use a spoon to stir inside to get as much of the soup as possible. Pour into the skillet and stir until totally combined.1 (10.5 Ounce) Can Cream of Mushroom Soup, 10 Ounces Water
- Add the Cajun seasoning, red pepper flakes, onion powder, garlic powder and Worcestershire Sauce. Stir again, then cover. Simmer for 30-60 minutes, stirring every now and then.½ teaspoon Worcestershire Sauce, ½ Tablespoon Cajun Seasoning, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, ¼ teaspoon Red Pepper Flakes
- Heat oven to 350°F.
- While the meat mixture simmers, bring a large saucepan of water to boil over high heat then add the salt.1 Tablespoon Salt
- Prepare the bell peppers removing all the stems and seeds. Add to the boiling water and cook 15 minutes.6 Each Bell Peppers
- While they're cooking prepare an ice bath. Remove the peppers from the water and plunge into the ice bath to stop them cooking any more. Allow to rest on paper towels.
- Add the cooked rice and cheese to the meat mixture, stir well to combine.3 Cups Long Grain Rice, 1 Cup Colby Jack Cheese
- Take a 13x9" baking dish and add the bell peppers. Stuff each bell pepper to the top, pressing the stuffing down to pack as much in there as possible.
- Sprinkle some cheese on top, followed by the bread crumbs then finally a pat of butter on top.¼ Cup Garlic and Herb Breadcrumbs, ½ Cup Unsalted Butter
- Bake, uncovered, for 40 minutes.
- Remove and allow to rest for 5 minutes before serving.
Notes
Nutrition
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
Comments
No Comments